The use of essential oils for prevention of Salmonella adhesion on the surface of green lettuce (Lactuca sativa L.)Jenič, Teja (Avtor) Smole Možina, Sonja (Mentor) Paparella, Antonello (Komentor) Salmonella entericapathogensbacterial biofilmsadhesionessential oilsCinnamomum zeylanicumcell surface hydrophobicitycolourGreen lettuce is often involved in food-borne associated outbreaks, particularly due to the presence of Salmonella. This is connected with bacterial ability to adhere to vegetable surfaces and to form biofilms. We focused on the possible application of essential oils (EOs) as alternative strategy for prevention of Salmonella adhesion on green lettuce. In the first, in vitro part, biofilm formation capability of 6 S. enterica serovars and their cell surface hydrophobicity were analysed. All strains did not or weakly produced biofilms at 8 °C, only S. Kasenyi and S. Napoli were moderate producers at 37 °C. Growth inhibition of 8 EOs on the Salmonella strains was evaluated. Based on the minimal inhibitory concentration (MIC) values, cinnamon (Cinnamomum zeylanicum) essential oil (EOC) was the most effective (MIC 1.25-1.87 µL/mL), confirmed by the growth inhibition dynamics of six Salmonella strains. In the second, in situ part, we focused on the effect of EOC on the ability of Salmonella strains to strongly or loosely adhere on lettuce surface, and on the colour properties of the treated product. Inoculated (with 5 x 105 CFU/mL of S. Kasenyi, S. Veneziana and S. Napoli) and un-inoculated lettuce leaves were treated with a suspension of 5.0 μL/mL EOC. A reduction of 0.78 log for loosely attached and 0.63 log for strongly attached cells was immediately observed. Strongly significant effect was confirmed after 120 hours at 8 °C, with a reduction greater than 1.5 log with respect to controls. The use of EOC could represent a safe alternative to conventional lettuce washing treatment with chlorinated solution, reducing microbial load and also improving product appearance during time.[T. Jenič]20192019-07-11 07:45:03Magistrsko delo/naloga108646UDK: 579.67:635.52:547.913:664.8.037VisID: 164042COBISS_ID: 5075576sl